Description
Indulge in a creamy, flavorful Vegan Mushroom Risotto made with simple, wholesome ingredients. This satisfying meatless dish is ready in just 30 minutes, making it a perfect weeknight meal.
Ingredients
– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 8 ounces mushrooms, sliced
– 1/2 cup dry white wine
– 1/4 cup nutritional yeast
– 2 tablespoons fresh parsley, chopped
– Salt and pepper to taste
Instructions
1. – In a large saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. – In a separate skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. – Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender.
4. – Add the Arborio rice to the skillet and stir to coat the grains with the oil. Pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 2 minutes.
5. – Ladle in 1/2 cup of the warm vegetable broth and stir constantly until the liquid is absorbed. Continue this process, adding 1/2 cup of broth at a time and stirring continuously, until the rice is tender and the risotto is creamy, about 20-25 minutes total.
6. – Remove the risotto from heat and stir in the nutritional yeast and chopped parsley. Season with salt and pepper to taste.
7. – Serve the Vegan Mushroom Risotto hot, garnished with additional parsley if desired.
Notes
For added flavor, you can sauté the mushrooms with a splash of soy sauce or tamari. Adjust the consistency of the risotto by adding more broth for a creamier texture or cooking it longer for a thicker, more substantial dish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian